Paneer Pulao for 4

Add 200 g Paneer, 1 tbsp Ginger Garlic Paste, 0.5 tsp Kashmiri Mirch, 0.5 tsp Garam Masala, 0.5 tsp Salt, 0.25 tsp Turmeric, 30 g Cream, and 20 g Curd to a bowl to marinate the paneer. Set aside. Measure 140 g Basmati Rice, wash it, and soak in 400 g Water for 1 hour. Next, add 2 inches Cinnamon Stick, 1 piece Dried Red Chilli, 0.5 tsp Fennel Seeds, 0.5 tsp Jeera, 1.5 tbsp Refined Oil, and 1 tbsp Ghee to The Upliance jar. Then add 2 pieces Onion (cut into four), 1 piece Green Chilli (stem removed), 10 cloves Garlic (peeled), and 10 stems Coriander Leaves (root cut) to The Upliance jar.

The Upliance will now sauté the whole spices at high heat for 30 seconds. Following this, it will chop the aromatics (onion, green chilli, garlic, coriander leaves) for 10 seconds, and then sauté them at medium heat for 3 minutes with automatic stirring. After this, add the marinated Paneer, 100 cleaned Mint Leaves, 0.5 tsp Salt, and 0.5 tsp Green Cardamom Powder to The Upliance jar. The Upliance will then sauté the paneer and aromatics for 6 minutes at low heat, followed by 8 minutes at medium heat, ensuring even cooking with automatic stirring.

Strain the soaked Basmati Rice and add it to The Upliance jar along with 380 g Water. The Upliance will gently mix the rice for 10 seconds. The device will then cook the pulao in three stages: first for 3 minutes, then for 7 minutes, and finally for 10 minutes, all at medium heat with automatic stirring. You will be prompted to mix the rice with a spatula after each stage for even cooking. Before the final cooking stage, add 1 piece Silver Foil to the jar to lock in the flavors.

The dish is ready. Garnish the Paneer Pulao with 0.5 tbsp Ghee and 1 minced stem Coriander Leaves. Let the pulao rest for 10 minutes after plating for it to fluff out and for the flavors to fully develop before serving.